Tuesday, June 2, 2009

June L'Bri Sale!

June L'Bri Sale!

There are 4 really great L'Bri Pure n' Natural products on sale this month that if you aren't already familiar with and using, you will definitely want to try!

Maxifirm is a scientific breakthrough from L'Bri laboratories that "takes on" the unwanted signs of aging skin. Independent clinical studies have shown that Maxifirm will increase the firmness of the skin by 20% after four weeks. In addition the skin's density will increase by up to 77.2% after four weeks! Maxifirm will also improve clarity and skin radiance. If smoother, firmer looking skin is what you are after Maxifirm will deliver incredible results! Excellent for all skin types and especially for individuals 35 years of age or older.

Regular Price: $35.00
Sale Price: $31.50
You Save: $3.50

For a "face lift in a bottle", try L'Bri's Facial Masque and prepare to be amazed and very pleased with the results you get!

For all skin types. Experience L'Bri's 'non-surgical facelift' as it tones, tightens and clears away dead skin cells, returning skin's natural smoothness. Simultaneously diminishing the appearance of wrinkles and enlarged pores, it speeds the healing of blemished skin.

Regular Price: $26.50
Sale Price: $24.00
You Save: $2.50

Summer is right around the corner, so now is the time to get ready with a soothing and effective, protective lotion:

Rely on L'Bri's water-resistant sun lotion to protect your family against the skin's worst enemy. Soothes your skin with natural botanicals as it protects you from both the harmful UVA and UVB rays, without leaving your skin greasy.

Regular Price: $13.50
Sale Price: $12.00
You Save: $1.50

And last but certainly not least, is a great way of protecting your lips, and keeping them not only from drying and cracking, but to really soften and smooth them:

This fragrance free sun stick with Vitamin E and Aloe soothes, protects and moisturizes the most sensitive areas of your face, your lips and eye area. Great for chapped lips. SPF 22.
Regular Price: $10.25
Sale Price: $9.25
You Save: $1.00

For more details or to order, please click here!

And remember, shipping and handling are free on orders of $60 or more!*

Sales are a super way to try a product, but if you just want to try a sample first, we can do that, too! Just click here or email me and I will be happy to help you.
*Except for NutriAloe, where S&H is $6.75.

Wednesday, May 27, 2009

Raw Persimmon Pudding

Raw Persimmon Pudding

Persimmons are in season, at least here in central New York! The one I bought at the store this afternoon was actually from Chile.

Persimmons are a bit of an unusual fruit, and at $2.50 per fruit maybe a touch on the expensive side, considering they are the size of a small/medium tomato. Speaking of tomatoes, most ripe persimmon will look just like a tomato, only with a little more of an orange (anywhere from light to dark) tint to the skin.

The Black persimmon (or sapote) looks rather like a rotten tomato - that is, it will start to have dark spots and then actually turn black. That means it's ripe, not bad.

That's the kind I got today. Yum!

Here's what I did with it:

Persimmon Pudding

1 ripe persimmon
4 bananas
2 cups distilled water

Mix all in Vita-Mix. That's it! Makes about 2 quarts, depending on how much water you put in. Add another persimmon for a more intense and sweet flavor, or sprinkle a touch of cinnamon or allspice over the top.

It sure satisfied my craving for something sweet, but I suppose you could add a couple fresh or dried (soft) dates or figs into the mix.

This makes a great, quick smoothie, too, just add a little more water.


Tuesday, May 26, 2009

More Effects of Cooked Foods

More Effects of Cooked Foods

Not only is there a problem with cooked foods having most of its nutrients, vitamins, enzymes and protein destroyed, but it has been observed in the laboratory that the white blood cell count before eating cooked food is between 5,000 to 6,000. After ingesting cooked food it is over 10,000!

Who remembers what the white blood cells do? That's right, they are our body's little good guys that go out and attack the bad guys (the pathenogens, or disease-causing) in our blood stream.

The body is in a defense mode against an attack! So what does that tell us about what the body thinks of cooked food?

According to Dr. Paul Kouchakoff, refined, homogenized, pasteurized, preserved or otherwise denatured foods greatly increase the white blood cell count. So that bottle of "healthy" juice you enjoy really isn't so healthy after all - at best it is dead, devoid of nutrition in spite of what may be added to it artificially.

Another problem is that you can't tell if even a small part of the food was bad - the obvious taste and smell you would ordinarily notice has been masked through cooking and by added seasonings.

What about our teeth? Harmful bacteria thrive only on dead, cooked food, and this encourages plaque build-up, cavities and gum recession. Cooked foods are highly acidic, so the body has to dissolve calcium and other alkaline minerals from the teeth and bones to neutralize that acidity. Decreased dental exercise from the softness of the cooked food also leads to dental abnormalities, such as crooked teeth.

The very best foods - indeed, the only truly health-giving foods - we can eat are raw, ripe, fresh, organic, whole fruits and vegetables, with the emphasis on fruits.

These articles just touch on the myriad harmful effects of cooked food. Basically, as the expression goes, we are literally digging our graves with our forks. There is so much information to learn, so much mis-information to unlearn (or rather forget), but any little steps are so much better than none at all!

Monday, May 25, 2009

History of Memorial Day

Memorial Day

First, let me wish you a Happy Memorial Day! I hope you enjoy the parades, and the getting together with family and friends over this holiday weekend as we remember what this particular holiday is all about. Here's a little history to help:

Memorial Day was originally known as Decoration Day because it was a time set aside to honor the nation's Civil War dead by decorating their graves.

General John A. Logan of the Grand Army of the Republic, an organization of former sailors and soldiers, declared on May 5, 1868 in General Order No. 11 that:

The 30th of May, 1868, is designated for the purpose of strewing with flowers, or otherwise decorating the graves of comrades who died in defense of their country during the late rebellion, and whose bodies now lie in almost every city, village, and hamlet churchyard in the land. In this observance no form of ceremony is prescribed, but posts and comrades will in their own way arrange such fitting services and testimonials of respect as circumstances may permit.

It was first observed on May 30, 1868, when General James Garfield made a speech at Arlington National Cemetery, after which 5,000 participants helped to decorate the graves of more than 20,000 Union and Confederate soldiers buried in the cemetery.

Apparently this first official celebration was inspired by local observances of the day in several towns through America that had taken place in the three years since the Civil War.

In 1966, the federal government, under the direction of President Lyndon Johnson, declared Waterloo, NY the official birthplace of Memorial Day because the town had made Memorial Day an annual, community-wide event since May 5, 1866, during which businesses closed and residents decorated the graves of soldiers with flowers and flags.

You may or may not agree with the reasons we get involved in wars, and I'm sure we all wish they weren't necessary. But one thing is sure: We would not enjoy all the many wonderful freedoms we have in this country today without the sacrifices of the countless brave men and women who have given their lives that we might live free.

Personally, I salute them and their remaining families with deepest and heartfelt gratitude.

Enjoy the parades today, and think about what they and so many others have done for us.

Greater love hath no man than this, that a man lay down his life for his friends.
John 10:13

Saturday, May 23, 2009

The Problem With Cooked Foods

The Problem With Cooked Foods

The reason the raw food movement has taken off with such force is because of the health benefits it brings. Cooking our foods is the norm. It is how 99.9% of us were brought up as soon as we were weaned off mother's milk.

Notice I didn't say off Beech Nut pureed fruits and vegetables, the usual step after weaning? That's because in order for the canning process to be complete, and all the harmful bacteria destroyed, it must be processed at extremely high temperatures. That means, basically, it's cooked.

The reason it's difficult getting babies to eat any cooked food is because instinctively they know it is not healthy. We have to train them to eat it!

What happens when a food is heated, or cooked? At about 116 degrees, vitamins are destroyed and minerals become unavailable to our bodies. The enzymes are also destroyed, which are necessary for our bodies to break down the food we eat.

So our bodies pull out enzymes from within the body to break down the food, depleting our own needed supply.

Protein is destroyed, or "de-natured", at about 160 degrees. So all those people worrying about where raw foodists get their protein is a moot point, because even they aren't getting the helpful, healthful protein they think they are getting!

What does it mean, to be de-natured? Think of an egg frying in a pan. The chemical bond in the protein is changed, and the structure itself changes. It cannot ever be changed back.

Our bodies do need protein, but not in this changed form. It is now no longer available to our bodies in the way it is needed. What it does instead is do harmful things in our bodies. Too much of this kind of protein is responsible for much of the disease and death in our country today.

What can you do about it? You can start taking charge of your own health - no one can do that for you. What you put into your body today is either making it stronger, healthier, able to resist the harmful toxins and cancer cells that are present in everyone's blood stream; or it is weakening your body, setting you up for future disease and early death.

A suggestion: Start eating more raw, fresh, ripe, organic (if possible) fruits. Make a meal of it! Have a green or fruit smoothie for breakfast.

Friday, May 22, 2009

What is a Tan?

What is a Tan?

Someone in a tan conjures up thoughts of lying on the beach soaking up that wonderful sunshine, relaxation, good health and happiness.

And we know that sunshine is vital to our physical good health and overall well being.

But how much is good for us, and how much is too much? And how can we tell, besides the obvious feeling of heat or the red look of burning.

Let's think about what a tan really is. Wikipedia defines the word "tan" as "a brownish, tawny color. The name is derived from tannum, or crushed oak bark, that is used in the process for tanning leather." That is significant, as we'll see later.

Ultraviolet light stimulates melanin production. The pigment has the effect of absorbing the UV rays (ultraviolet radiation) in sunlight, so it protects the cells from UV damage. Melanin production takes a fair amount of time -- that is why most people cannot get a tan in one day.

A tan is actually our skin's way of protecting us from the harmful UV rays. So once you have a tan, you are already damaging your skin. It is also the beginning of a sunburn.

A sunburn is actually a bunch of broken blood vessels that form on top of a tan. While it is especially bad to suffer from sunburns before the age of 21, since it increases your odds of skin cancer, a sunburn at any age can have serious side effects. These effects include loss of skin moisture, loss of elasticity and the formation of sunspots on the skin.

Let's go back to Wikipedia's definition of tanning. While it specifically refers to tanning leather, the process and result are remarkably (and frighteningly) similar, since curing removes excess water from the hides and skins and leaves them shriveled and wrinkled, the same things too much sun does to our skin!

Is this what you want your skin to look like?

Since many of us love to spend time outdoors, you want to use a quality product that can help protect you from getting too much of a good thing. L'Bri Pure n' Natural has an aloe-based sun screen lotion with an SFP of 26.

L'Bri also has an oil-free moisturizer with SPF of 16 for the face that is safe for all types of skin. If you like to wear foundation, try our healthy and protecting, moisturizing foundation with an SPF of 4.

Hmmm. Maybe this lady has the right idea!

Wednesday, May 20, 2009

Vita-Mix Very Special Offer!

Want to know how you can easily make smoothies, raw nut milks, soups, salsa, ice cream and other delicious and healthy meals in minutes, or less, with the very best blender available?

Well, Vita-Mix just made it a little easier for you!

Now YOU can enjoy the delicious meals that Martha and Chef Mario Batali made in the Vita-Mix machine as seen on a recent episode of the Martha Stewart Show and receive a bonus subscription to Martha’s Body + Soul* magazine!

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6- A 1-Year subscription, (10 issues) to the Martha Stewart publication, “Body + Soul*,” a $9.95 value. (*Click here for magazine offer and refund details.)

Of course, you get free-standard shipping, all the Vita-Mix cookbooks and the cooking DVD - all valued at $116, too. Do it NOW, click on this link: